They say good things come in threes. This tasty recipe is no different. Let’s list them out. 1. Chicken 2. Cheese 3. Spiciness. That’s a trifecta of deliciousness!
1 1/2 – 2 lbs boneless, skinless chicken breast
1 pkg Williams Taco Seasoning
1 cup chicken broth
1 can chopped green chilies, drained (4 oz)
1 cup shredded Monterey Jack cheese
1/2 cup chunky salsa
1/4 cup sour cream
2 tbsp minced cilantro
tortilla chips or warm flour tortillas
Diced tomatoes, sliced jalapenos or other favorite toppings, optional
Place chicken breasts in slow cooker. Season with Taco Seasoning. Pour chicken broth over chicken. Cover and cook on low 4 to 5 hours, or until chicken is tender and fully-cooked.
Remove chicken and drain; discard liquid. Shred chicken and return to slow cooker. Add green chilies, cheese, salsa, sour cream and cilantro; stir well. Cover and cook on low 30 minutes.
Serve on tortilla chips or spoon into warm flour tortillas. Top, as desired.
Tip: For a spicier dish, use our Williams Chipotle Taco or Williams Tex Mex Taco in this recipe.
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